Earlier tonight, I did a live pickle making demonstration over on the Food in Jars Facebook page (you can watch it any time you want right here). In it, I made a small batch of one of my favorite pickles – pickled okra.
Now, before you wrinkle your nose and announce that you don’t like okra, know that pickling it reduces its slime factor quite radically. I find that people who normally dislike okra find much to appreciate about the pickled version. Even my mother, who is disinterested in okra on a good day, can really dig into a jar of the pickled version. I highly recommend that you try it.
- 2 1/2 pounds small okra pods use those that are between 3-4 inches in length
- 2 cups apple cider vinegar
- 2 cups water
- 2 tablespoons pickling salt
- 8 cloves garlic or 2 teaspoons dried minced garlic
- 2 teaspoons dill seed
- 2 teaspoons black peppercorns
- 2 teaspoons mustard seeds
- 1 teaspoon red chili flakes
- Prepare a boiling water bath canner and 4 pint jars.
- Wash the okra pods and trim away the stem ends.
- Combine vinegar, water, and salt in a medium saucepan and bring to a boil.
- Divide the garlic cloves, dill seed, red chili flake, mustard seeds, and peppercorns evenly between the four jars.
- Pack the okra into the jars over the spices, arranging them so that the bottom layer has the tips up and the top layer is tips down.
- Pour the boiling brine over the okra, leaving approximately 1/4 inch headspace.
- Gently tap the jars on the counter to loosen any trapped air bubbles. For stubborn air pockets, use a chopstick to wiggle them free.
- Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals.
- Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.